EP1340427B1 - Epa- und/oder dha-haltige saure milchen - Google Patents

Epa- und/oder dha-haltige saure milchen Download PDF

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EP1340427B1
EP1340427B1 EP01982759A EP01982759A EP1340427B1 EP 1340427 B1 EP1340427 B1 EP 1340427B1 EP 01982759 A EP01982759 A EP 01982759A EP 01982759 A EP01982759 A EP 01982759A EP 1340427 B1 EP1340427 B1 EP 1340427B1
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Prior art keywords
milk
acidified
dha
epa
soybean milk
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English (en)
French (fr)
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EP1340427A1 (de
EP1340427A4 (de
Inventor
Shuji c/o Nippon Suisan Kaisha Ltd. NAKAJIMA
Yoko c/o Nippon Suisan Kaisha Ltd. YAMAGISHI
Kazuhiko c/o Nippon Suisan Kaisha Ltd. HATA
Jun c/o Nippon Suisan Kaisha Ltd. OKANO
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Nissui Corp
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Nippon Suisan Kaisha Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/06—Antihyperlipidemics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to acidified milk containing EPA and/or DHA, which is superior in oxidation and emulsification stability.
  • the acidified milk of the present invention has oxidation and emulsification stability over 15 days at 5 °C, and is stable in oxidation and emulsification over three months at - 5 °C and over one month at the room temperature.
  • Soybean milk is employed not only as materials of Tofu (bean curd), but also as beverages that are directly taken by people as functional foods in recent years.
  • the soybean milk is usually produced as follows. First, soybeans are washed with water for removal of dust and so on. Then, the soybeans are soaked in water at the normal temperature of volume three times as much as the soybeans, and are held in the soaked condition for 5 to 20 hours depending on the season. During such a period, imbibition and germination of the soybeans occurs. Then, the imbibed soybeans are put in a grinding device, such as a mixer and a mortar, and are ground at the normal temperature while water at the normal temperature is added in volume about 5 to 6 times as much as the soybeans.
  • a grinding device such as a mixer and a mortar
  • Raw soybean juice (or soybean juice) is thereby produced. After heating the raw soybean juice for about 3 to 15 minutes, it is subjected to a solid-liquid separation process at high temperatures using a solid-liquid separation device, such as a centrifugal separator and a filter press. As a result, soybean milk and bean curd lees are obtained.
  • a solid-liquid separation device such as a centrifugal separator and a filter press.
  • the soybean milk thus produced is provided as Tofu after being added with a coagulant, e.g., bittern, gluconolactone and calcium sulfate, or as beverages after being directly packed in a container and then sealed off.
  • a coagulant e.g., bittern, gluconolactone and calcium sulfate
  • beverages containing soybean milk have unpleasant tastes, such as green grass smell and a bitter taste, due to the presence of small amounts of ill-smelling components including 2-hexenal and several kinds of saponins, and those unpleasant tastes have hitherto invited the biggest difficulty in utilization of the soybean milk.
  • Various proposals on lactic bacteria fermentation using lactic bacteria have been made for a taste improvement of the soybean milk. But those proposals for masking the unpleasant odor of a soy bean cancel a body taste and Umami (savory taste) specific to the soy bean. Therefore, the problem of the unpleasant odor and taste specific to the soy bean is not yet overcome at the present.
  • soybean protein has an effect of reducing cholesterol. That fact has increased the number of people eating Tofu recently.
  • containers, sauces and spices are required when eating Tofu, and places where people can eat Tofu are limited.
  • beverages containing soybean milk are packed in containers and sealed off in a portable way, there are no limitations on places for people to drink the packed beverages and people can easily take in the soybean milk as functional foods anywhere.
  • EPA and DHA are typical ones of polyunsaturated fatty acids and are relatively abundantly contained in fat of fish (referred to as a "fish oil” hereinafter), such as fatty meat of a horse mackerei, salmon roe, yellow tail, mackerei, saury, eel, pilchard, rainbow trout, salmon, and saurel.
  • fish oil a fat of fish
  • physiological activity effects such as a platelet aggregation inhibitory effect, a blood triglyceride lowering effect, and a blood VLDL and LDL cholesterol lowering effect, and hence have preventive and remedial effects for arteriosclerotic diseases. It is also known that depletion of DHA lowers the memory learning ability.
  • Japanese Patent Laid-Open Publication No. 7-255406 discloses a method of producing soy bean processed food enriched with polyunsaturated fat, wherein soybean milk containing polyunsaturated fat is produced by mixing soybean milk and about 1 % to about 25 % of polyunsaturated fat with respect to the weight of soybean protein in the soybean milk.
  • a maximum amount of EPA(DHA)-containing liquid fat uniformly dispersible in 18 liters of soybean milk is 160 g (about 25 % with respect to the weight of protein in the soybean milk)
  • the fat content exceeds about 25 %, the fat is not uniformly dispersed and an oil component is separated.
  • Japanese Patent Laid-Open Publication No. 10-42819 discloses "a method of producing a beverage containing DHA-mixed soybean milk, the method comprising the steps of adding and mixing soybean milk and a DHA-containing fish oil at a weight ratio of 1 : 0.2 to 1, thereby preparing an emulsion of the DHA-containing fish oil, and further diluting the emulsion with the soybean milk".
  • Japanese Patent Laid-Open Publication No. 6-90662 discloses "a method of producing fermented milk wherein, when producing fermented milk containing DHA and EPA, DHA and EPA are mixed in raw milk which is then subjected to lactic bacterial fermentation, or DHA and EPA are mixed in fermented milk which has been subjected to lactic bacterial fermentation".
  • EP-A-0 999 259 discloses the preparation of food products comprising edible oils originating from so-called marine oils including EPA (eicosapentaenoic acid) and DHA docosahexaenoic acid).
  • marine oils including EPA (eicosapentaenoic acid) and DHA docosahexaenoic acid).
  • EPA eicosapentaenoic acid
  • DHA docosahexaenoic acid
  • EP-A-0 659 347 describes stable emulsified compositions, which may include EPA or DHA as an active ingredient.
  • compositions which may include EPA or DHA as an active ingredient.
  • preparation of yoghurt is described, wherein these yoghurts contain refined fish oil comprising EPA and DHA.
  • EP-A-0 705 539 a food for pregnant and lactating women is described, supplemented with EPA/DHA containing fats and which are based on milk products optionally having fermented character.
  • EP-A-0 956 779 is directed to food containing water-insoluble components.
  • a yoghurt enriched with omega-3-fatty acids is described.
  • EP-A-0 809 939 describes a yoghurt containing lactic acid bacteria as well as DHA and EPA.
  • JP-A-6 090 662 discloses a fermented milk product containing EPA and DHA.
  • WO-A-96 37113 discloses a yoghurt containing Bifidibacterium and a refined fish oil.
  • JP-A-8 308 521 describes the production of tofu containing DHA.
  • a suspension comprising a fish oil consisting essentially of DHA and citrus juice or vinegar is mixed with a soybean milk representing an intermediate product.
  • JP-A-10 201 417 discloses an odorless and stable oil and emulsified liquid, which is obtained by mixing vinegar and/or citrus fruits juice with fish oil.
  • the present invention provides an acidified soybean milk defined according to claim 1, which is superior in oxidation and emulsification stability.
  • the fish oil contains EPA and/or DHA in adjusted amount.
  • the present invention resides in acidified milk containing EPA and/or DHA wherein the acidified milk has oxidation and emulsification stability, the acidified milk being milk acidified by addition of an acid, fermented milk, or acidified milk containing any of the milk acidified by addition of an acid and the fermented milk, EPA and/or DHA being contained in adjusted amount as a purified fish oil.
  • the acidified milk is produced through an emulsification process, which is preferably a two-stage emulsification process and performed after a fermentation process of the acidified milk.
  • the present invention resides in acidified milk containing EPA and/or DHA wherein the acidified milk has oxidation and emulsification stability, the acidified milk being milk acidified by addition of an acid, fermented milk, or acidified milk containing any of the milk acidified by addition of an acid and the fermented milk, EPA and/or DHA being contained in adjusted amount as a purified fish oil, the acidified milk being produced through an emulsification process, which is preferably a two-stage emulsification process and performed after a fermentation process of the acidified milk.
  • the present invention resides in a process for producing a food product using the acidified milk which contains EPA and/or DHA and has oxidation and emulsification stability, and the acidified milk being contained in the food product is milk acidified by addition of an acid, fermented milk, or acidified milk containing any of the milk acidified by addition of an acid and the fermented milk. Therefore the present invention resides in a process for producing a food product using the acidified milk which contains EPA and/or DHA and has oxidation and emulsification stability, wherein the acidified milk is milk acidified by addition of an acid, fermented milk, or acidified milk containing any of the milk acidified by addition of an acid and the fermented milk.
  • the acidified milk contains EPA and/or DHA as a purified fish oil.
  • the present invention resides in a process for producing a food product using the acidified milk which contains EPA and/or DHA and has oxidation and emulsification stability, the acidified milk being milk acidified by addition of an acid, fermented milk, or acidified milk containing any of the milk acidified by addition of an acid and the fermented milk, EPA and/or DHA being contained as a purified fish oil.
  • the fish oil contains EPA and/or DHA in adjusted amount.
  • the present invention resides in a process for producing a food product using the acidified milk which contains EPA and/or DHA and has oxidation and emulsification stability, the acidified milk being milk acidified by addition of an acid, fermented milk, or acidified milk containing any of the milk acidified by addition of an acid and the fermented milk, EPA and/or DHA being contained in adjusted amount as a purified fish oil.
  • the acidified milk is produced through an emulsification process, which is preferably a two-stage emulsification process and performed after a fermentation process of the acidified milk.
  • the present invention resides in a process for producing a food product using the acidified milk which contains EPA and/or DHA and has oxidation and emulsification stability, the acidified milk being milk acidified by addition of an acid, fermented milk, or acidified milk containing any of the milk acidified by addition of an acid and the fermented milk, EPA and/or DHA being contained in adjusted amount as a purified fish oil, the acidified milk being produced through an emulsification process, which is preferably a two-stage emulsification process and performed after a fermentation process of the acidified milk.
  • Acidified milk of the present invention may be obtained by acidifying soybean milk by addition of an acid such as lactate, gluconic acid and citric acid.
  • the pH value is not higher than 4.5.
  • Soybean milk preferably soybean milk containing 3 % or more of soybean solid part, for use in the present invention may be obtained by any suitable method, and it can be, for example, soybean milk produced by a usual method from soybeans and/or defatted soybeans.
  • soybean milk produced by a usual method from soybeans and/or defatted soybeans.
  • skin- and albumen-removed soybeans are used in point of providing soybean milk with a better taste.
  • the soybean milk thus produced is provided as a beverage containing the soybean milk as it is, or Tofu after being added with a coagulant, e.g., bittern, gluconolactone and calcium sulfate, or fermented soybean milk (acidified soybean milk) after being subjected to lactic bacteria fermentation.
  • the soybean milk is any one selected from among adjusted soybean milk, a beverage containing soybean milk, acidified soybean milk, and Tofu obtained by curding soybean milk.
  • Soybean milk can be produced by grinding whole soybeans and/or skin-removed soybeans, which are in a hydrated condition after or without being soaked in water, to obtain soybean juice, and then by removing insoluble fractions from the soybean juice through, e.g., filtration. More specifically, soybean milk is produced as follows. First, whole soybeans, skin-removed soybeans, and/or skin- and albumen-removed soybeans are contacted with warm or hot water at 50 to 100 °C to remove components which are soluble in the warm or hot water. Then, the imbibed soybeans are ground to obtain raw soybean juice (or soybean juice).
  • soybean juice is immediately introduced to a solid-liquid separation device, such as a centrifugal separator, for quick separation into solid and liquid parts.
  • a filtrate (soybean milk) obtained after removing an insoluble fraction (solid part called bean curd lees) is preferably used as the soybean milk in the present invention.
  • an ordinary grinding device such as a mortar, a mixing machine and a mixer, can be used.
  • the obtained soybean milk may be subjected to heat sterilization at 135 to 150 °C for 1 to 120 seconds, and then cooled.
  • the soybean milk can be produced by a usual method from soybeans and/or defatted soybeans, but may preferably contain 1.0 weight % or less of soluble glucose in a dry material of the soybean milk for the purpose of facilitating control of the lactic bacteria fermentation and providing a product having a fine fresh taste free from unfavorable tastes.
  • Lactic bacteria assimilation saccharides e.g., oligosaccharides
  • addition of those saccharides promotes the lactic bacteria fermentation and provides soybean milk having a better taste through the lactic bacteria fermentation.
  • Lactic bacteria for use in the lactic bacteria fermentation are not limited to particular ones, but may be strains usually employed in yogurt, or may be any of combinations of known strains used for improving the taste of the soybean milk.
  • known strains of lactic bacteria belonging to such genuses as Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei, Streptococcus thermophilus, Streptococcus thermophilus, Streptococcus lactis, and Bifidobacterium, are usable.
  • Those lactic bacteria can be used either alone or a combination of two or more selected from among them.
  • a fermentation method can be implemented by adding a bulk starter prepared in advance, or by adding frozen concentrated bacteria or freeze-dry concentrated bacteria directly in the soybean milk.
  • the amount of added bulk start is, e.g., 0.5 to 15 %, and in the case of directly adding lactic bacteria, the amount of the added lactic bacteria is selected so that the onset bacteria density is, e.g., not less than 10 5 /ml.
  • the lactic bacteria fermentation can be performed at the fermentation temperature of 20 to 50 °C for 3 to 48 hours and preferably 25 to 45 °C for 4 to 24 hours.
  • a fermentation device may be a similar one as that usually employed for producing fermented milk using milk as materials.
  • the fish oil for use in the present invention is a purified fish oil and preferably a purified fish oil containing 28 % or more of EPA. Also, The fish oil may be added with 0.5 % or more of tocopherol as an antioxidant.
  • the purified fish oil is produced through a first purification process (degumming ⁇ refining with alkali ⁇ bleaching ⁇ filtration) in which a fish oil from raw material fish, such as sardine, is processed to obtain a raw fish oil, and a second purification process (adsorption ⁇ distillation ⁇ deodorization ⁇ addition of antioxidant) in which the raw fish oil is processed into the purified fish oil.
  • a first purification process degumming ⁇ refining with alkali ⁇ bleaching ⁇ filtration
  • a second purification process adsorption ⁇ distillation ⁇ deodorization ⁇ addition of antioxidant
  • a method of producing mixing fish-oil-originated EPA/DHA in acidified milk comprises steps of preparing acidified milk through a series of steps, degassing the prepared acidified milk, and then mixing a fish oil in it.
  • the emulsification is carried out under an atmosphere replaced by nitrogen, or using a mixing device of the type not allowing the soybean milk to take in air.
  • the emulsification is preferably performed in two stages. Following the first stage of rough emulsification, the second stage of fine emulsification is performed immediately without a time lag. After the emulsification process, the soybean milk containing the fish oil is subjected to heat sterilization and packed in a container with a packing machine.
  • the acidified milk of the present invention includes various types of products made of soybean milk as a main material.
  • the soybean milk includes, for example, raw soybean milk, adjusted soybean milk obtained by processing raw soybean milk, and beverages containing soybean milk.
  • a process for producing a food product using the acidified milk of the present invention implies foods that are made of acidified milk so far, foods that can be partly replaced by acidified milk without problems, and foods to which acidified milk can be added without problems.
  • the fish oil containing EPA/DHA can be easily mixed in the foods.
  • the foods that can be partly replaced by acidified milk include, for example, dairy products such as milk, yogurt, cheese and butter, lactic bacteria drinks, and emulsion products such as margarine and spread.
  • the foods to which acidified milk can be added include, for example, breads, cakes, pastes, and sauces.
  • Fat used in Examples is a purified fish oil made by Nippon Suisan Kaish Ltd. and has physical properties shown in Table 1 given below.
  • This purified fish oil is produced through a first purification process (degumming ⁇ refining with alkali ⁇ bleaching ⁇ filtration) in which a fish oil from raw material fish, such as sardine, is processed to obtain a raw fish oil), a wintering process of the raw fish oil, and a second purification process (adsorption ⁇ distillation ⁇ deodorization ⁇ addition of antioxidant) in which the raw fish oil is processed into the purified fish oil.
  • Table 1 Item Standards Analyzing method Properties Pale yellow liquid with no significant unpleasant odor Visual observation and sensuality evaluation Fatty acid composition Gas chromatograph EPA 28.0 % or more DHA 12.0 % or more Acid value 1.00 or less Fat analysis method Peroxide value 5.0 meq/kg or less Fat analysis method
  • a sample for evaluation was obtained by dropping an EPA-containing fish oil into soybean milk, or soybean milk mixed with solutions of gluconic acid and lactate, and performing an emulsification process of the soybean milk as described below.
  • Soybean milk used non-processed soybean milk "Fuji-sunny” made by Fuji Oil K.K. (4.9 % of protein and 3.0 % of fat part)
  • Fat used purified fish oil (Type 2) made by Nippon Suisan KAISHA LTD..
  • Emulsification stability was evaluated by visually observing an change in the state of emulsification of each sample. Observed results are shown in Table 2 given below.
  • Samples for evaluation were obtained by dropping an EPA-containing fish oil into various kinds of protein solutions.
  • Protein solutions used include soybean milk (non-processed soybean milk “Fuji-sunny” made by Fuji Oil K.K., 9.1 % of solid part, 4.9 % of protein, 3.0 % of fat part, 0.9 % of carbohydroxide, and 0.3 % of ash); fermented soybean milk (fermented soybean milk "Fuji-sunny” made by Fuji Oil K.K., 12.5 % of solid part, 4.0 % of protein, 2.4 % of fat part, 5.7 % of carbohydroxide, and 0.4 % of ash); milk (component non-processed 3.6 milk made by Meiji Milk Products K.K., 3.1 % of protein, 3.7 % of fat part, 4.9 % of carbohydroxide, 8.3 % of non-fat milk solid, and 3.6 % of milk fat); and fermented milk (drink plain yogurt made by Tohoku Kyodo Milk Products K.K., 3.05 % of protein, 3.
  • the oxidation stability was held in a more satisfactory state in the order of fermented soybean milk ⁇ fermented milk > soybean milk > milk.
  • the fermented soybean milk and the fermented milk were more effective in suppressing the oxygen absorption amount than the usual milk and soybean milk, and exhibited better results.
  • the fermented soybean milk exhibited the most factory result.
  • Emulsification stability was evaluated for the fermented soybean milk and the fermented milk, which are superior in oxidation stability, by visually observing an change in the state of emulsification of each sample. Observed results are shown in Table 4 given below.
  • a sample used was fermented soybean milk (one 125-ml bottle mixed with 900 mg of EPA and 350 mg of DHA) in which a purified fish oil containing eicosapentaenoic acid and docosahexaenoic acid (referred to as "EPA ⁇ DHA" hereinafter).
  • the nutrient composition and material combination ratio of the used sample are listed in Tables 6 and 7 given below.
  • the fermented soybean milk was a commercialized one made by Fuji Oil K.K.
  • the purified fish oil containing EPA ⁇ DHA was a commercialized one made by Nippon Suisan Kaisha Ltd.
  • the serum whole cholesterol value was reduced from 231 ⁇ 31 mg/dl (mean ⁇ standard deviation, this similarly applied to values given below) at the time of starting to take in the beverage down to 211 ⁇ 36.4 mg/dl, i.e., 8.7 %, after 12 weeks ( Fig. 5 ). Also, the serum triglycride value was reduced from 236.8 ⁇ 88.2 mg/dl at the time of starting to take in the beverage down to 156.8 ⁇ 56.4 mg/dl, i.e., 33.8 %, after 12 weeks ( Fig. 6 ). During the test period, neither problematic side effects nor drop-out examples occurred.
  • a preservability test was conducted on two samples of fermented soybean milk which were each obtained using the same purified fish oil and fermented soybean milk as those used in Example 3, and which contained 1.71 % and 2.57 % of purified fish oil, respectively, as well as on a control sample containing only fermented soybean milk added with no fish oil. Each of the samples was preserved in a condition being packed in an aluminum-coated brick pack.
  • Evaluation was made in four-stage ratings for fat separation, five-stage ratings for precipitation, and four-stage ratings for the occurrence of fish odor.
  • the grain size was measured on the median diameter using a laser grain size analyzer made by Horiba Mfg. K.K.
  • one month in an accelerated test corresponds to about three months at the room temperature (25 °C).
  • the level 2 in the occurrence of fish odor represents a level allowable as commercial goods.
  • acidified milk containing EPA ⁇ DHA can be provided which has oxidation and emulsification stability, which does not cause a fish odor originating from a fish oil used as materials, which is superior in taste, smell and texture, which shows good preservability of EPA ⁇ DHA, and which enables people to take in EPA ⁇ DHA together with acidified milk as a good protein source.
  • acidified milk containing EPA ⁇ DHA can be provided, which is produced by adding a required amount fat (fish oil) to acidified milk through an emulsification process without exposing the fish oil to oxygen, and hence which has oxidation and emulsification stability.

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  • Life Sciences & Earth Sciences (AREA)
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  • Oil, Petroleum & Natural Gas (AREA)
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  • Coloring Foods And Improving Nutritive Qualities (AREA)
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  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
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Claims (6)

  1. Angesäuerte Sojabohnenmilch, die EPA und/oder DHA enthält, wobei die angesäuerte Sojabohnenmilch eine Oxidations- und Emulgierungsstabilität über 15 Tage bei 5°C hat, wobei die angesäuerte Sojabohnenmilch eine fermentierte Sojabohnenmilch mit einem pH von 4,5 oder weniger ist, oder eine Sojabohnenmilch ist, die durch Zugabe einer Säure oder einer fermentierten Sojabohnenmilch auf einen pH von 4,5 oder weniger angesäuert ist, und wobei das EPA und/oder das DHA als ein gereinigtes Fischöl zugesetzt ist.
  2. Angesäuerte Milch nach Anspruch 1, wobei die Anteile an EPA und/oder DHA in dem Fischöl eingestellt sind.
  3. Angesäuerte Milch nach Anspruch 1 oder 2, wobei die angesäuerte Milch durch ein Emulgierungsverfahren hergestellt ist.
  4. Angesäuerte Milch nach Anspruch 3, wobei das Emulgierungsverfahren ein Zweistufen-Emulgierungsverfahren ist.
  5. Angesäuerte Milch nach Anspruch 3 oder 4, wobei das Emulgierungsverfahren nach einem Fermentationsverfahren der fermentierten Sojabohnenmilch durchgeführt wird.
  6. Verfahren für das Herstellen eines Lebensmittelprodukts, wobei die angesäuerte Milch nach einem der Ansprüche 1 bis 5 verwendet wird.
EP01982759A 2000-11-13 2001-11-12 Epa- und/oder dha-haltige saure milchen Expired - Lifetime EP1340427B1 (de)

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